Pumpkin Cream Cheese Cakeroll


Units Scale

Pumpkin Roll

  • 4 eggs
  • 1 1/4 cup of sugar
  • 2/3 cup of pumpkin puree
  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of pumpkin pie spice


Cream cheese filling:

  • 12 oz. cream cheese, softened
  • 8 oz. butter, softened
  • 3 cups sifted confectioners' sugar
  • 1/2 teaspoon of vanilla
  • 1/8 teaspoon of cinnamon


Pumpkin Roll:

  1. Spray a sheet pan with cooking spray, then line with parchment paper. Spray the parchment paper too. Set aside.
  2. In a mixing bowl, mix the eggs, sugar, and pumpkin for about 2 minutes.
  3. Now, add the dry ingredients to the pumpkin mixture and mix until completely combined.
  4. Pour the mixture into the sheet pan and bake at 350ºF for about 15 minutes.
  5. When done, turn out onto a towel that has been thickly dusted with confectioners' sugar.
  6. Starting at the narrow end, roll up tightly and set on a wire rack to cool.


Cream cheese filling:

  1. In a mixing bowl, whip the cream cheese and butter until all mixed.
  2. Now, add the confectioners' sugar and mix till it is all combined.
  3. Now, add the vanilla and cinnamon and mix for 1 minute.


Putting cake together:

  1. When cool, unroll the pumpkin roll and spread with the cream cheese filling.
  2. Now, roll the cake back together and put it on a tray. Then, place it in the refrigerator.
  3. Bake at 375 for 15 minutes or springs back